Cook the rice noodles as per the instructions on the packet. Rinse with cold water until they are completely cold, drain and mix through a drizzle of olive oil to stop the noodles from sticking together.

In a large bowl combine the cold rice noodles, mint, coriander, spring onion, chilli and peanuts.

For the dressing mix together lime juice, mirin, oil, soy sauce, fish sauce and brown sugar and season with salt and pepper.

Pour the dressing over the salad and toss to combined. This salad can be served straight away or can be prepared in advance and kept in the fridge.